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Cheesy Vegan Cauliflower Mashed Potatoes

Course Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 cups
Author laurel


  • 1 head cauliflower, small
  • 1 tbsp dairy free butter
  • 1/4 cup light coconut milk (or almond milk)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 2 cloves garlic, minced
  • 1/8 cup nutritional yeast use more if like super cheesy
  • optional-fresh or dried parsley


  1. Bring a pot of salted water to a boil. Meanwhile cut cauliflower into florets. When water is boiling, add florets & cook over medium-low heat for 15 minutes.

  2. Drain florets & set aside to allow to cool for a few minutes. (you want florets to still be warm just not scolding hot)

  3. While florets cooling, sauté garlic in 1/2 tbsp of dairy free butter until fragrant. 

  4. Into a food processor add florets, coconut milk, salt, pepper, nutmeg and garlic. Puree ingredients together until smooth. 

  5. Scoop cauliflower mashed potatoes into a bowl, add salt & pepper to taste & the remaining 1/2 tbsp butter. Serve & enjoy!